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This perfectly balanced ginger-garlic paste from TRS makes it easier for you to prepare Indian-Pakistani recipes. It can be added to many dishes.
This garlic paste from TRS is a delicious and authentic way to refine all dishes. Best of all: No peeling or chopping is required, just adding a teaspoon of the paste creates a delicious garlic aroma.
This perfectly balanced ginger-garlic paste from TRS makes it easier for you to prepare Indian-Pakistani recipes. It can be added to many dishes.
Bay leaves can be found in biryani, pulao, soups, curries and most Indian dishes. Vitamins A and C as well as folic acid and various minerals in bay leaves make them a nutrient-rich herb.
Black pepper is used as the main ingredient in Masala, which is a famous spice mix in India and Pakistan. Black peppercorns are the unripe, dried berries of the pepper plant native to the East Indies. Black pepper is also used to spice up meat and rice dishes as well as soups and stews and has a strong, bitter aroma. Peppercorns can be ground before seasoning, but in many Indian dishes they are added whole and later simply taken out or eaten with them.
The extra hot Chilli Powder from TRS is made from the best and spiciest chilis. It’s an all-round spice, not only for the Asian, but also for the domestic kitchen. Every recipe can be spiced up with this chilli powder, as it gives each dish a unique flavour.
While Europeans use cinnamon mainly in desserts, in South Asia the spice is often used to refine spicy curries, sauces and marinades. It is suitable for extravagant beef curries from Sri Lanka as well as for the finely spiced and fragrant rice dishes (Biriyanis) of the imperial cuisine of Northern India. Cinnamon can also be used to flavor tea.
Brown mustard seeds are widely used as a spice, especially in India, and have a piquant taste. Their heat disappears quickly when cooking, so they should only be added towards the end of the cooking time. In India, the grains are roasted in a dry pan before used, which gives them a unique nutty aroma. It is particularly popular for refining many vegetable dishes.
Turmeric is native to Southeast India and belongs to the ginger family. Turmeric is an important component of the curry powder and is obtained from the root of the Haldi plant. Even adding a small amount gives the dishes colour and a spicy taste.
Cumin, also known as jeera, has a strong fragrance and a slightly bitter taste. It is mainly used in Indian, Arabic and North African cuisine and goes well with hearty soups, vegetables, rice and meat dishes. Cumin is also an indispensable part of the curry powder.
Cardamom is a widely known spice and is also used as a fragrance in soaps, cosmetics, perfumes, especially oriental fragrances. It is also an important flavor, especially in curry and spice dishes. Cardamom is part of the legendary yogi tea, which is particularly recommended during winter time as it warms the body from the inside.
Cumin is the ripe seed of an umbelliferous plant native to Central Asia and can be used as a spice. It is an important ingredient of masala (a mixture of different spices to refine meat or rice dishes), which is widely used in India and Pakistan. Cumin seeds can also be used single to refine meat dishes or stews.
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